First time I made these was my first time using a waffle maker. I also don't know how but I started making these for breakfast and it turned out they would be for Brunch.

I have no idea how they took me so long but they are worth it.

I do not think for a second that they will take you as long as they took me. I was maybe hungover....I can recall letting the batter 'rest' for a bit. Maybe I passed out??

Anyway, they are very nice and waffle makers aren't too expensive but you could possibly improvise and cook like a crumpet in a ring in a pan.

Prep Time 30 mins

Cook Time 15 mins

Serves 4

Special Equipment -Waffle Maker

Ingredients:

500ml soya milk or rice milk 

1 tsp cider vinegar or lemon juice

2 tbsp rapeseed oil

100g cooked, mashed sweet potato

150g polenta

130g plain flour

1 tbsp baking powder

Small bunch chives, snipped

1 tbsp maple syrup

2 tsp light soy sauce 

6 large mushrooms, thickly sliced

olive oil, for frying

Instructions:

Heat the waffle iron. (Or if you need to make the mash don't heat yet and wait until after the batter is ready).

Mix the soya or rice milk with the vinegar and rapeseed oil (don’t worry if it starts to split), then whisk in the sweet potato mash. 

Tip the polenta, flour and baking powder into a bowl, mix and make a well in the centre. 

Add a large pinch of salt, then slowly pour in the milk mixture and whisk to make a batter. 

Stir in half of the chives. 

Pour enough batter into the waffle iron to fill and cook for 4–5 mins. It may take longer depending on your iron and your preference on 'doneness'

Lift out the waffle, keep it warm and repeat with the remaining mixture until you have 6 waffles. 

Meanwhile, mix the maple syrup with the soy sauce. 

Brush it over the mushrooms and season with pepper. Heat a little oil in a frying pan and fry the mushrooms on both sides until they are browned and cooked through – make sure they don’t burn at the edges. 

Serve the waffles topped with mushrooms and scatter over the remaining chives.